Gingersnap Cookie Spoons

I’ve been haunted by the idea of edible spoons for years, and when my mom actually found me a tiny spoon cookie cutter a year or two ago, the feeling only intensified. But I had never actually gotten around to make them. So it was the first idea I pitched for snacks at the Calligraphy Craft Night for Oh Happy Day.

After a few less-than-successful attempts, I learned that crisp, sturdy cookies are the key to functional spoons, and tweaked my recipe accordingly. The most difficult part was switching from butter to shortening, which goes against everything I believe. But in this case it helps keep your cookies from spreading in the oven.

I had to bend my cookie cutter to get the shape I actually wanted. The end result was a spoon about 3 1/2 inches in length.

Don’t worry if you can’t find a spoon cookie cutter, you can always make custom cookie shapes by making a template of cardboard or thick paper. Just draw or print out your design and cut it out. Place the template on your dough, and cut around it with a small, sharp knife.

Blend together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl and set aside.

In a mixer, combine shortening and brown sugar. Add half flour mixture and combine, then molasses, then remaining flour mixture. Dough may be dry and crumbly. Add water a tiny bit at a time, until dough comes together.

Roll out dough between two sheets of parchment as thinly as possible- about 1/16″. Cut out shapes and carefully transfer to cookie sheet lined with silicone baking mat or parchment. Stick the dough in the freezer for a few minutes if it is too soft to transfer without distorting the shapes.

Bake in oven about 8-10 minutes, keeping a close watch. Cookies will need to be firm to the touch coming out of the oven and browning around the edges in order to cool to a crisp cookie, but watch carefully for burning!

Allow to cool. You can store cookies in an airtight container for about a week.

Ooohps, I accidentally sent the email without my question. I wanted to ask (in addition to saying how much I love your site) about how many spoon-shaped cookies does this recipe make? And about how many did you put with each pot de crème? I want to make these to give as party favors for guests at our next party.

Again, GREAT website… beautiful photos, beautiful descriptions! Love it! You are so talented and thanks for sharing your ideas!

Hi!

I'm Andie in San Francisco. By day: I teach university-level design and new media. By other time of day: semi-pro catering, food experiments, and weird theme parties. By night: I do whatever I want, no job.